BUTTERFINGER NO-BAKE CHEESECAKE


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Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
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  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
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  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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Creme De Menthe Holiday Brownies Recipe


These Creme De Menthe Brownies are our holiday masterpiece! They are a decadent combination of mint and our Rodelle Vanilla and Cocoa.

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Ingredients

Brownies

Filling

  • 1 8-ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4-6 drops green food coloring

Topping

  • About 36 Andes Mints, coarsely chopped

Directions

Brownies

  • Preheat oven to 350°F. Line 9×9-inch square pan with aluminum foil and lightly grease.
  • In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool.
  • In a stand mixer fitted with whisk attachment, whisk together sugar, eggs, and Rodelle Vanilla Extract. With mixer on low speed, blend in the chocolate mixture. Stir until smooth.
  • Sift flour, Rodelle Gourmet Baking Cocoa, and salt into a small bowl, then whisk into the chocolate mixture until just combined.
  • Pour into the prepared pan.

Filling

  • In a small bowl, beat the cream cheese and ¼ cup sugar until smooth. Add 1 egg, mint extract and food color. Mix well.
  • Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture using a chop stick.
  • Bake for 45 – 50 minutes, or until set. Remove from oven and let set for a minute or so.

Topping

Sprinkle chopped mints on the warm brownies. Let cool for about 5 more minutes, remove from pan, remove the foil and cool thoroughly on wire rack.

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Candy Cane Marshmallow Pops


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1 child to crush candy canes (optional, but fun)
large marshmallows
mini candy canes
melted chocolate (we use Trader Joe’s Dark Chocolate block)
crushed candy canes

Stick a mini candy cane into the large marshmallow.  Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.  Place on a waxed paper lined baking sheet and allow to set.

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Kahlua Hot Chocolate


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Skip the store-bought hot cocoa mix  – homemade hot chocolate is easier to make than you think with just a handful of ingredients that’s already sitting in your pantry. And it’s even better with a hint of Kahlúa!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 2 servings

Ingredients

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

Instructions

  • In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
  • Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

 

Slow Cooker Snow White Cocoa


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  • 16 oz. heavy whipping cream
  • 6 c. 2% milk
  • 1 tsp vanilla
  • 1 bag of white chocolate chips (11 – 12 oz.)

One of my favorite things about this time of year is all of the yummy drinks there are to warm us up!  Slow Cooker Snow White Cocoa is one of my favorites. (My daughter named it!) It’s fun for a chilly day and makes enough to serve at family gatherings. Get creative and let the kids pick out their own toppings (ex: peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc.)  Enjoy!

  1. Place all ingredients in the slow cooker.
  2. Crock on LOW for 2-3 hours.
  3. Mix well to blend – the chocolate should be melted.
  4. Use a ladle to pour into mugs.
  5. Top with your choice of treats such as peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc. (not included in nutritional data)

Happy Crocking!

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